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Lorenza Ávila

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Recipe of Artichoke Hearts in Lemon Parsley Sauce
Recipe

Artichoke Hearts in Lemon Parsley Sauce

25 mins
Low
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A garnish of roasted artichokes with lemon juice, parsley, basil and capers.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 15 artichoke hearts, clean and cut in four
  • 1/2 lemons
  • 1 tablespoon capers
  • 5 tablespoons olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic
  • 3 tablespoons parsley
  • 1 1/2 cups chicken soup
  • 1/2 teaspoons lemon zest
  • 1 lemon, juice and zest
  • leaves basil, shrouded mint

Preparation

In a hot pan 2 tablespoons of olive oil, over medium heat. Sauté the onions to soften and brown, 5-6 minutes.
Add the garlic, parsley and artichokes cut in four. Cook by mixing continuously and adding a little more oil if necessary, until golden brown, about 10 minutes. Season with salt and pepper.
Add 2 tablespoons of olive oil, 1 cup of chicken stock, the drained capers, the lemon zest and the basil.
Raise the heat to high and let it boil. Lower the heat to medium and cook uncovered for 20 minutes. You can add more chicken stock if necessary.
Put on a plate to serve and enjoy.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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